[[BEANS PORRIDGE / BUBUR KACANG ]]

[[ NOW OR NEVER.. WE DARE YOU ]] 

Last night I met a beautiful Indonesian singer ... She was calling me  like 3 times to order beans porridge but I miss the called... Sorry babes..I was having a meeting but that doesn't stop her to come straight to the shop.. I am happy to meet her Renni Karisma Putri She is just amazing person.. We exchanging our view about people and about our future planning. 

Thank you babes for willing to visit us in BROADWAY. Hope I will see you again :) 

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BEANS PORRIDGE / MASAK BUBUR KACANG 

Orang Kita kalau kata bubur kacang kita ingat bubur kacang merah, bubur kacang hijau dengan santan kelapa.. Lemak manis. Yumm yum .. Lama tak makan .. 

Tetapi Naijerian bubur kacang dimasak dengan bawang, cili, udang geragau dan juga pisang tanduk. ( plaintain) dan boleh dimakan dengan nasi. Macam Masak lauk. Memang sedap, panas dan finger licking good. 

I really like the taste of porridge beans especially when it is made with ripe plantain, I only learned recently to fry the plantain instead of the old way of adding them sliced. Either of the two ways always turn out delicious.

I fell in love with this recipe as a student in the university, as a student you go for easy to make/cheap foods because we want to spend less money on foods and also spend less time in the kitchen.

The cooking method detailed here will help eliminate the problems associated with beans. 

Ingredients

Beans (Brown/Black eyed) - 3 cigar cups | approx. 750g

Red Palm Oil: to colour

Onion: 1 medium bulb

Pepper & Salt to taste

Seasoning – 1 big stock cube

500g Yam/Plantain/Sweet Potatoes/Baby Corn (Optional)

You can also add crayfish if you want but I prefer not to add it because it makes the beans taste over-seasoned.

Before you cook Beans Porridge

Soak the beans in cold water for 5 hours. Boil the beans for 5 minutes and discard the water. Wash the beans in cold water and set aside. This soaking and pre-cooking process will help reduce the gas inducing elements.

Chop the onions, grind the crayfish and pepper.

If you will use yam/plantain/sweet potatoes, wash, peel and cut them into 1 inch cubes and set aside. If you will use baby corn, drain the preservation liquid, rinse and set aside.

Cooking Directions

Put the beans in a pot and pour water up to the level of the beans and start cooking.

Note: If you have a pressure cooker, beans is one of the staple foods you will want to use it for. It considerably reduces the cooking time.

Cook till tender, adding more water from time to time, if necessary. Always keep the water at the same level as the beans so that when the beans is done, you will not have too much water in the porridge.

When the beans porridge is soft, add the onions, crayfish, pepper and seasoning. Cover the pot and keep cooking for 5 minutes.

Note: To get the most out of beans, it is best to cook it with one of the following: sweet yam, ripe/unripe plantain, sweet potatoes or baby corn. If you will add any of these, this is when to do so. Then instead of cooking for 5 minutes, cook till the added yam / plantain / potatoes is done. The baby corn should be added when you turn off the heat in step 5.

Add the red palm oil, salt to taste and cook for more 5 minutes at medium heat.

Turn off the heat, add the baby corn (if you have chosen to use it), leave to stand for 5 minutes and turn the porridge with a wooden spoon.

Have fun cooking :)

FRIED RICE HATI NOURA / NASI GORENG HATI NOURA

[[ NASI GORENG HATI NOURA/ FRIED RICE VEGETABLES ]] 

Dah lama tak masak nasi goreng ni.. Noura nak bagi nama baru .. NASI GORENG HATI NOURA :) best ke best?? Sedap rasa yer unik dengan secret resepi .. Banyak dah nasi goreng kita cuba.. Nasi goreng kampung, nasi USA nasi paprik.. Yang ni sedap sangatttt sebab rasa masakan sayur campur yang berbeza di goreng dengan dahulu dengan minyak merah.. 

Cuba la yer resepi NASI GORENG HATI NOURA :p 

The Nigerian Fried Rice must be the best thing that happened to birthday parties, weddings, street parties, picnics, special events and occassions.

It is so easy to prepare that you can even cook it every weekend in your own home. Eat the Nigerian Fried Rice recipe with Moi Moi, Nigerian Salad or Coleslaw and you will feel like you are in paradise island. Are you ready to go on the Nigerian fried rice cooking spree Hati Noura ? 

Ingredients

3 cigar cups long grain parboiled rice | 750g

Vegetable Oil

Chicken (whole chicken or chicken drumsticks)

Cow Liver (100g)

Plain Yellow Curry Powder – no chilli (1 tablespoon)

Green Beans (a handful)

5 medium sized carrots

Salt (to taste)

3 medium onions

3 Knorr cubes

1 teaspoon thyme

Note: I do not use woks because it is a lot of work taking care of them. If the carbon steel is not rusting, the bamboo handles are coming apart so I prefer my frying pans for fried rice :)

Before you cook the Fried Rice

Cut the vegetables

Wash all the vegetables to be used in cooking the fried rice. Scrape and cut the carrots into tiny cubes. Cut the green beans into small pieces of about 0.7cm long. Soak these 2 vegetables separately in hot water for about 5 minutes and drain. Cut 1 bulb of onion. Set all these aside.

Prepare the liver and chicken

Cook the cow liver till done and cut into tiny pieces. To save time and energy, you can cook the liver with the chicken as I did in the video below.

Cut the whole chicken into pieces and cook with the Knorr cubes, thyme and 2 bulbs of onions (chopped). When done, grill in an oven or deepfry with vegetable oil. This gives it a golden look which is more presentable especially when you are entertaining guests. Read how to season and grill chicken for more details.

Cooking Directions

Parboil the rice using the method detailed in parboiling rice for cooking fried rice. A well parboiled rice ensures that the grains of the rice will not stick together when the rice is done. Rinse the parboiled rice with cold water and put in a sieve so all the water drains out.

Pour the chicken stock into a sieve to remove all traces of onions, thyme etc used in cooking the chicken. Pour the stock into a pot and set to boil. Once the water boils, add the parboiled rice. Also, add 1 tablespoon of plain yellow curry powder, then add salt to taste. The plain yellow curry powder is merely for colouring so should not contain chilli.

The water level should be slightly less than the level of the rice; at most it should be at the same level as the rice. This is to ensure that all the water dries up by the time the rice is cooked and that the rice is not over cooked. This is the quantity of water that will cook the rice and the grains will not stick together. Stir the contents; cover the pot and leave to cook on medium heat. This way the rice does not burn before the water dries up.

Once the water has dried up, the rice should be cooked perfectly. Perfect fried rice is one that the grains are separated from one another, resistant to the bite but not hard.

Now, transfer the rice to a casserole dish or another pot to help cool it down quickly. Again, this is essential to keep the grains from sticking to each other. If left in the original hot pot, the rice will continue to cook and eventually stick together.

At this point, it is advisable to divide the vegetables into say 4, 5 or even 6 equal parts. The rice will be fried in batches so this number depends on the quantity of rice you can comfortably fry in the pan or pot. Also, divide the cooked rice and the diced cow liver into the same number of equal parts.

Now pour a small amount of vegetable oil into a frying pan. This quantity of oil should be such that it would be absorbed by 1 part of the cooked rice and 1 part each of the vegetables. When the oil is hot, add 1 part of diced onions and stir for 10 seconds, followed by 1 part of diced cow liver, one part each of the diced vegetables, then 1 part of cooked rice.

Add more salt if necessary. More curry powder may also be added at this stage if you need to touch up on the colour. Stir till all the ingredients have mixed well and transfer to a dry pot. Repeat this for the remaining batches of the ingredients.

The fried rice is ready. Serve with fried chicken. You can add coleslaw, Moi Moi or Nigerian salad.

VERY IMPORTANT:

Nigerian Fried Rice can go bad very quickly. You can avoid this by spreading it to cool it then refrigerate immediately. Otherwise, eat it once you finish preparing it. If you want to serve it at a party, please cook it very close to the serving time, if not, it will go bad! If refrigerated, it can last for 48 hours without loosing its taste.

[[ Vegetable soup/ Sup vegetable ]]

Orang malaysia kalau Sup sayur.. Kita nampak sayur kobis tak pun sayur bayam batang panjang- panjang tu dalam periuk penuh ngan air :) heeeeeee 

Sup sayur ni lebih enak, lemak sayur dan pedas panas :) Sedaapp tak susah pun nak sediakan.boleh gunakan sayur bayam.. Diorang gunakan daun labu, banyak jual Kat pasar malam tu.. Dimasakkan dengan Ikan keli kering ( dry fish) ngan minyak Merah.. Oh la la .. Pedas- pedas sikit letak tomato and cili blend ngan bawang.. Yummy pastu campak kan je daging kambing atau ayam..ikut suka hati la untuk meat tu kan .. Sedap yer .. Ni gambar soup sayur yang Noura Masak :) hehe 

Makan panas panas ngan nasi dan Ikan goreng .. WOW! Panas dan pedas!  

Nak belanja recepi asal vegetable soup .... Silakan ..

The Nigerian Edikang Ikong soup or simply Vegetable Soup is native to the Nigeria. It is a general notion that the Edikang Ikong soup is very nutritious and this is very much so. Prepared with a generous quantity of pumpkin leaves and water leaves, this Nigerian soup recipe is nourishing in every sense of the word.

It is common for Nigerians to request this soup recipe after a bout of illness as we trust it to replenish whatever was lost during the sickness. But you don't not need to be in a state of convalescence to enjoy this wholesome Nigerian food recipe.

Ingredients for Edikang Ikong Soup

1kg Pumpkin leaves

500g Water leaves (Talinum Triangulare)

600g Beef, Kanda, shaki and Dry fish

Pepper, Salt and ground Crayfish: to taste

200ml Palm oil

Periwinkle - 1 cup

2 medium bulbs onions

2-3 Stock cubes

Alternative vegetables for those who cannot buy water leaves and pumpkin leaves:

Use the following to replace the classic Nigerian vegetables for this soup:

1kg Normal Frozen Spinach

200g Ground Frozen Spinach

250g Lamb's Lettuce (Canonigos in Spanish)

Defrost the frozen spinach, cut the normal frozen one into tiny pieces and mix with the ground frozen spinach. Wring out the water from these and add them when I add the pumpkin leaves.

Wash pick and cut the Lamb's Lettuce into tiny pieces. Add them when I add the water leaves.

Before you cook the Edikaikong Soup

Wash and cut the pumpkin and water leaves into tiny pieces. Put them in separate sieves to drain out all the water as much as possible.

Cut the Kanda into small pieces. Cook the beef, kanda and the dry fish with the 2 bulbs of diced onions and the 3 Maggi / Knorr cubes with as little quantity of water as possible.

Cooking Directions

When the meat is done, add a generous amount of palm oil, the crayfish and pepper and leave to boil for about 10 minutes. The palm oil serves as water in the Edikaikong soup. You should try as much as possible to make it the only liquid in the soup.

Add the periwinkle and water leaves and leave to cook for another 5 minutes. You may have to cook for less time at this stage so that the water leaves are not over-cooked.

Now add the pumpkin leaves and salt to taste. Stir the contents of the pot very well and turn off the heat. Cover the pot and leave to stand for about 5 minutes.

The Edikang Ikong soup is ready to be served with Garri (Eba), Semolina, Amala or Pounded Yam.

Nak order whatsapp or call Noura 0166677963

 

Beauty is in the eye of the beholder

Mary Kay Make Over.. 

It isn’t always fair to judge somebody just by what they look like before you even take the time to get to know who they really are. In De Beaumont’s “Beauty and the Beast”, Beauty initially judges Beast by his overall appearance, before even giving him a chance to let her know who he truly is behind his outward appearance. It takes the whole entire story to develop for Beauty to get to know who the Beast is inside and out, accept it, and ultimately love it. In “Beauty and the Beast” there is a strong lesson that nobody deserves to be judged until you’ve gotten the chance to know who they are in their entirety.

First off, the Beast is very critical of himself and his appearance which Beauty finds out as soon as she arrives at the castle. Initially, she was just afraid of him and taken aback by his appearance. This was shown with a conversation between Beauty and the Beast when it was said, ” ‘Beauty,’ said the monster, ‘will you let me watch you dine?’ ‘You are my master,’ said Beauty, trembling. ‘No, you are the only mistress here,’ replied Beast. ‘If I bother you, order me to go, and I will leave at once. Tell me, don’t you find me very ugly?’ ‘Yes, i do.’ said Beauty. ‘I don’t know how to lie. But I do think that you are very kind’ ” (De Beaumont 38). Beauty continually tried to cover up her truthful, but harsh remarks towards Beast by calling him kind. Regardless of that though, she continually rejects his marriage proposal which breaks Beast down bit by bit.

It appears that Beauty is afraid to marry Beast because it took her a while to realize who he was, beneath everything else that scared her. Although she constantly referred to him as kind, that wasn’t enough for her to convince herself. Beauty had to mature and with that maturity grew a love for who Beast really was. An example of this was when it was said, “Each day Beauty discovered new good qualities in the monster. Once she began seeing him every day, she became accustomed to his ugliness, and, far from fearing his arrival, she often looked at her watch to see if it was nine o’clock yet. Beast never failed to appear at the hour” (De Beaumont 39). It was clear that Beauty was growing very fond of the Beast. However, she hadn’t reached a stage yet where she was able to love him for who he was completely, accepting his outer appearance, which was why she continually refused to marry him.

In the end the story had a very good message about inner beauty. Beauty ended up falling in love with the Beast after time for who he was and realized that she wanted to accept his marriage proposal because of how much she loved him. This epiphany was the major turning point towards the story and was shown when it was said, ” ‘No, my dear Beast, you will not die,’ said Beauty. ‘You will live and become my husband. From this moment on, I give you my hand in marriage, and I swear that I belong only to you. Alas, I thought that I felt only friendship for you, but the grief I am feeling makes me realize that I can’t live without you’ ” (De Beaumont 41). Due to Beauty accepting who the Beast was inside and out, and finally accepting his marriage proposal, she unlocked the curse he had been enduring. This brought out the real Prince, who was in the end attractive on the inside and the outside. All the points to the story led to the moral that “Beauty is in the Eye of the Beholder” and everybody deserves a chance to show their true colors regardless of what they look like on the outside.

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Satisfied and happy customer ...

[[ WE DARE YOU!! ]]

Another happy Customer very sporting and lovely gal from Serdang. She loves the egusi soup with bitter leaves.. Thank you gorgeous Princess Elizabeth 

And another customer lovely Grace. She came all the way from Shah Alam to taste the food and enjoy it!! Thank you. 

ONE of my dream this year is to meet face to face all my FB friendlist... Get to know them .. About More than 2000 friendlist..  Can i? Hmm 

Lemme know if you are in Broadway Cyberjaya :)..

Happy Customer :) enjoying our Asun..

Asun Goat Meat / BBQ Daging Kambing

Asun is a Yoruba delicacy that you will always see in the Small Chops section at every owa mbe.

How to make Nigerian Asun. 

It is simply grilled/barbecued goat meat with lots of pepper. I usually prepare this the way I prepare my Nigerian Peppered Gizzards.

Ingredients for Asun

1.2kg (2.6 lbs) goat meat (cut with the skin)

2 habanero peppers (or to your taste)

1 medium onion

3 big stock cubes

1 teaspoon thyme

Salt (to taste)

1 cooking spoon vegetable oil

Black pepper (optional)

To garnish

1 medium onion

1 small green bell pepper

1 small red bell pepper

Before you make Asun

Cut the goat meat into big chunks. Make sure you cut the chunks with the goat skin. If the skin is not there, it won't be the real deal Asun.

Wash and put the goat meat chunks in a bowl.

Add the thyme and black pepper; crush and add the stock cubes. Feel free to add other spices and ingredients that you use to marinate meat.

Mix the spices and the goat meat by gently rubbing with your hands.

Cover the bowl with a thin film. Put in the fridge and leave to marinate for about 1 hour

In my opinion, marinating beef and other kinds of meat is completely optional so you can skip the marinating process and go straight to cooking the goat meat.

Pound or blitz the habanero (scotch bonnet) peppers and set aside.

Cut 1 onion into 4 big chunks.

Making the Asun

After about 1 hour or the number of hours you chose to marinate the goat meat, put the meat in a pot. Use a pressure cooker if you have one because goat meat is quite tough and you will save lots of gas and electricity.

Pour water to just half of the level of the goat meat, add the big chunks of onion and start cooking at medium heat. You do not want a lot of water because you want the water to dry up by the time the goat meat is well done.

When the goat meat is well done, remove the big chunks of onions and add salt to taste.

Increase the heat to high and stir constantly till all the remaining liquid in the pot is absorbed. You don't want to lose any flavour by pouring away the goat meat stock.

Lay the goat meat flat on your oven rack.

Grill/Broil in the oven at 180°C or 350°F till the meat is brown all over. You will need to turn them from time to time. The meat should not be dry. This takes a maximum of 15 minutes with my oven.

While you are grilling the meat, wash, cut and thread the green bell pepper, red bell pepper and the remaining onion on toothpicks.

When the meat it well grilled/broiled, heat the vegetable oil in a dry clean pot.

Add the pepper and the thick stock from cooking the meat (if any) and fry for a bit.

Add the grilled goat meat.

Stir very well till the pepper is evenly distributed on the goat meat. The vegetable oil ensures that this happens and gives the Asun a nice glow.

That's it! Serve with the threaded vegetables.

If you are entertaining guests or having dinner with the family, serve with Fried Plantains or Jollof Rice.

If you are hosting a party, place them in a flat tray and put out with other small chops and snacks for your guests to enjoy.

FRIED RICE / NASI GORENG

[[ FRIED RICE / NASI GORENG ]]

Malaysia terkenal dengan pelbagai nasi goreng.. Nasi goreng kampung, nasi goreng USA, nasi goreng Pattaya hmmm macam- macam lagi.. Apa kata cuba nadi goreng Ni pula :) boleh cari Kat YouTube untuk memudahkan pembelajaran memasak nasi goreng ni.. Kalau dibaca memang panjang proses yer sikit:) selamat mencuba :) 

The Nigerian Fried Rice must be the best thing that happened to birthday parties, weddings, street parties, picnics, special events and occassions.

It is so easy to prepare that you can even cook it every weekend in your own home. Eat the Nigerian Fried Rice recipe with Moi Moi, Nigerian Salad or Coleslaw and you will feel like you are in paradise island. Are you ready to go on the Nigerian fried rice cooking spree?

----------------------------------

Ingredients

3 cigar cups long grain parboiled rice | 750g

Vegetable Oil

Chicken (whole chicken or chicken drumsticks)

Cow Liver (100g)

Plain Yellow Curry Powder – no chilli (1 tablespoon)

Green Beans (a handful)

5 medium sized carrots

Salt (to taste)

3 medium onions

3 Knorr cubes

1 teaspoon thyme

Note: I do not use woks because it is a lot of work taking care of them. If the carbon steel is not rusting, the bamboo handles are coming apart so I prefer my frying pans for fried rice :)

Before you cook the Fried Rice

Cut the vegetables

Wash all the vegetables to be used in cooking the fried rice. Scrape and cut the carrots into tiny cubes. Cut the green beans into small pieces of about 0.7cm long. Soak these 2 vegetables separately in hot water for about 5 minutes and drain. Cut 1 bulb of onion. Set all these aside.

Prepare the liver and chicken

Cook the cow liver till done and cut into tiny pieces. To save time and energy. 

Cut the whole chicken into pieces and cook with the Knorr cubes, thyme and 2 bulbs of onions (chopped). When done, grill in an oven or deepfry with vegetable oil. This gives it a golden look which is more presentable especially when you are entertaining guests. Read how to season and grill chicken for more details.

----------------------------------

Cooking Directions

Parboil the rice using the method detailed in parboiling rice for cooking fried rice. A well parboiled rice ensures that the grains of the rice will not stick together when the rice is done. Rinse the parboiled rice with cold water and put in a sieve so all the water drains out.

Pour the chicken stock into a sieve to remove all traces of onions, thyme etc used in cooking the chicken. Pour the stock into a pot and set to boil. Once the water boils, add the parboiled rice. Also, add 1 tablespoon of plain yellow curry powder, then add salt to taste. The plain yellow curry powder is merely for colouring so should not contain chilli.

The water level should be slightly less than the level of the rice; at most it should be at the same level as the rice. This is to ensure that all the water dries up by the time the rice is cooked and that the rice is not over cooked. This is the quantity of water that will cook the rice and the grains will not stick together. Stir the contents; cover the pot and leave to cook on medium heat. This way the rice does not burn before the water dries up.

Once the water has dried up, the rice should be cooked perfectly. Perfect fried rice is one that the grains are separated from one another, resistant to the bite but not hard.

Now, transfer the rice to a casserole dish or another pot to help cool it down quickly. Again, this is essential to keep the grains from sticking to each other. If left in the original hot pot, the rice will continue to cook and eventually stick together.

At this point, it is advisable to divide the vegetables into say 4, 5 or even 6 equal parts. The rice will be fried in batches so this number depends on the quantity of rice you can comfortably fry in the pan or pot. Also, divide the cooked rice and the diced cow liver into the same number of equal parts.

Now pour a small amount of vegetable oil into a frying pan. This quantity of oil should be such that it would be absorbed by 1 part of the cooked rice and 1 part each of the vegetables. When the oil is hot, add 1 part of diced onions and stir for 10 seconds, followed by 1 part of diced cow liver, one part each of the diced vegetables, then 1 part of cooked rice.

Add more salt if necessary. More curry powder may also be added at this stage if you need to touch up on the colour. Stir till all the ingredients have mixed well and transfer to a dry pot. Repeat this for the remaining batches of the ingredients.

The fried rice is ready. Serve with fried chicken. You can add coleslaw, Moi Moi or Nigerian salad.

VERY IMPORTANT:

Nigerian Fried Rice can go bad very quickly. You can avoid this by spreading it to cool it then refrigerate immediately. Otherwise, eat it once you finish preparing it. If you want to serve it at a party, please cook it very close to the serving time, if not, it will go bad! If refrigerated, it can last for 48 hours without loosing its taste.

[[ MANY WAYS TO COOK PLANTAIN / MACAM- MACAM RECEPI PISANG TANDUK ]]

[[ MANY WAYS TO COOK PLANTAIN / MACAM- MACAM RECEPI PISANG TANDUK ]]

Plantain is one Nigerian food you can never be bored with in the kitchen. It can be eaten unripe, ripe or over-ripe. It can also be fried, boiled/cooked or roasted/grilled. When fried, it is used as a major side dish for Nigerian rice recipes. You can also see fried plantain on the breakfast tables in most Nigerian homes. The following are the most common plantain recipes.

Overripe Plantain Recipes

 

1.Plantain Pies

Plantain Pies, made with over-ripe plantains, will take you to a foodland you have never been before.

 

2. Plantain Moi Moi (Ukpo Ogede)

Don't throw away that over-ripe plantain yet! Because it can be reborn in this mouth-watering plantain recipe.

 

3. Plantain Mosa (Plan-cakes)

This version of Plantain Mosa is also prepared with overripe plantains. Find out what makes them different from Plantain Puffs.

 

4. Plantain Mosa (Plantain Puffs)

Plantain Mosa is another Nigerian snack prepared with overripe plantains. It is Nigerian Puff Puff with a twist.

4. Ripe Plantain Recipes

 

Gizdodo: Farmer's Plantain Pottage

This yummy meal is a fusion of farm fresh ingredients

 

6.Plantain Chips

This crunchy snack is one of the most popular street foods in Nigeria. You can use both ripe and unripe plantains to make plantain chips.

 

7. Fried Plantain

Fried Plantain can be eaten in a variety of ways. Click through and you will discover how it will often come to the rescue when you need a fast and easy meal.

 

8. Roasted Plantain

Spice up your garden meals with roasted plantain ... can be prepared with both ripe and unripe plantains.

 

9. Unripe Plantain Porridge

This recipe, rich in nutrients, should never be left out from family menus.

 

10. Boiled Plantain

This is the quickest plantain recipe to prepare. Match it with pepper sauce and all you can say is ... yummy!

 

11. Plantain Chips

This crunchy snack is one of the most popular street foods in Nigeria. You can use both ripe and unripe plantains to make plantain chips.

 

12. Roasted Plantain

Spice up your garden meals with roasted plantain ... can be prepared with both ripe and unripe plantains.

- See more at:

http://broadwaycyberjaya.blogspot.com/